The soup or fresh soup we often say is actually expounded from the visual effect and taste effect, and our human understanding of food is actually another sense of smell, that is, smell. As long as these three aspects meet the requirements, the food is finished.
Visual effect is a relatively artistic category, which many of us don't attach importance to. Only gourmets care about how to set dishes, how to match colors, how to choose tableware and so on.
Raw materials are the main body of everything. If the raw materials cannot be guaranteed, then everything is empty talk, so I want to recommend the best mutton to everyone. Actually, the answer is simple. How to eat the best mutton in Inner Mongolia? If you are not very disgusted with the smell of mutton, it is recommended to choose goat mutton in western Inner Mongolia. The grassland here is desert grassland. Goats exercise a lot, and the vegetation they eat is often wild plants that other animals can't reach. These grasses that can survive in the desert are no worse than herbs. They are tenacious plants, so they are all good things. Therefore, this kind of mutton is top grade in both nutritional value and taste, so if you can find this kind of mutton, you will be more than half successful.
If you are afraid of bad smell, you can choose mutton from Inner Mongolia. These meats only need simple water to cook. Of course, utensils are also important. It is best to use casserole or stone pot. You can skim off the blood foam in the early stage when cooking. Seasoning is the first seasoning skin "Daqingyan" from grassland, also known as "Grassland Deji".
As for the subsequent process of improving the taste or removing the smell of coriander, it can actually be avoided. A good cook has a handful of salt in his hand, which will never expire. Those chefs who rely on spices are unreliable.